Easy Drop Cookies – No Nuts, Dairy, Egg or Gluten

Go-to cookies that are quick to make and open to interpretation, in terms of texture (softer vs. firmer) and add-ins, such as chocolate chips vs. dried fruit chunks. See related article: Simplifying Your Gluten-Free Pantry!

Free of: gluten and all top allergensMakes: 10 cookies

Ingredients

Dry Ingredients

1 cup (136 grams / 4.8 oz) sorghum flour

1/4 cup (30 g / 1 oz) millet flour

1/4 cup (30 g / 1 oz) tapioca flour

1/2 tsp xanthan gum

1/2 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

Wet Ingredients

1/2 cup dairy-free, soy-free buttery spread such as Earth Balance

1/3 cup granulated sugar

1/3 cup brown sugar, packed

1 tbsp dairy-free milk beverage

1 tsp vanilla extract

Add-Ins

1 to 2 cups dried fruit, or chocolate chips, or seeds, as desired.

Instructions

Preheat oven to 375° F. Line a baking sheet with parchment paper.

Whisk dry ingredients in a medium bowl.

Put wet ingredients in a stand mixer or large bowl. Using the stand mixer or a hand mixer, beat until light and fluffy, about 1 minute.

Add dry mixture to wet mixture. Beat until dough sticks together and is well-combined. Stir in add-ins. For softer, thicker cookies, refrigerate dough for 10 minutes.